grilled chicken and potato salad

This sweet and salty balsamic chicken recipe and irresistible potato salad are a perfect match! The delicious flavorful recipe is an excellent addition to your summer barbecue menu.

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1/4 cup balsamic vinegar
2 tbsp dijon mustard
2 cloves garlic, minced
2 tbsp fresh lime juice
4 boneless skinless chicken breast halves
1 lb red potatoes, unpeeled and diced
5 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 small red onion, diced
1 small green bell pepper, diced
1 small yellow bell pepper, diced
1 cup baby spinach, sliced
1/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
salt and black pepper

To make the chicken:
1. In a large glass bowl, whisk the balsamic vinegar, mustard, garlic, lime juice, and salt and pepper to taste. Reserve 1/4 cup and set aside.


2. Add the chicken to the marinade in the bowl; turn to coat. Refrigerate for at least 20 minutes and up to 12 hours.


3. Preheat the grill to medium-high heat. Grill the chicken, brushing on the reserved marinade in the first 5 minutes of cooking. Transfer to a cutting board to rest.


To make the potato salad:

1. In a medium saucepan, cook the potatoes in salted water to cover for 10 minutes, or until tender. Drain and transfer to a large bowl.


2. Fold in the oil and vinegar. Fold in the onion, bell pepper, spinach, feta, and parsley, and season with salt and pepper to taste.


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